Lemon Meringue Cookie Cups

Oh my gosh, you have to try these Lemon Meringue Cookie Cups! They’re my go-to when I need something sweet but don’t want to spend all day in the kitchen.

Picture this: buttery sugar cookie cups filled with tangy-sweet lemon curd and topped with clouds of lightly toasted meringue. The first time I made them, my family devoured the whole batch in minutes, now I double the recipe every time.

The best part? They look fancy but come together with just a handful of ingredients (store-bought shortcuts totally allowed). Trust me, these little bites of sunshine will become your new favorite party trick.

Table of Contents

Why You’ll Love These Lemon Meringue Cookie Cups

These little gems check all the boxes – trust me, once you try them, you’ll be hooked. Here’s why:

• Quick & easy – Uses refrigerated dough so you skip the mixing bowl mess
• Perfect flavor balance – The sweet cookie, tart lemon, and airy meringue are magic together
• Total crowd-pleaser – I’ve never brought these to a party without getting recipe requests
• Fancy looking but foolproof – That golden meringue topping makes them look bakery-worthy
• Customizable – Swap in different curds or add lemon zest for extra zing

Seriously, they’re the happy little dessert that checks all the boxes!

Ingredients for Lemon Meringue Cookie Cups

Here’s everything you’ll need to make these sunshine-filled treats. I like to gather all my ingredients before starting – it makes the process so much smoother!

• 16.5 ounces refrigerated sugar cookie dough (1 tube of the standard store-bought kind works perfectly)
• ⅓ cup all-purpose flour (helps the dough hold its shape when forming the cups)
• 2 large egg whites (room temperature whips up better!)
• 3 tablespoons granulated sugar (for that sweet, stable meringue)
• 1 cup lemon curd (store-bought or homemade – no judgment here!)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! Here are my favorite swaps:

• Use homemade sugar cookie dough if you prefer – just chill it first so it’s easier to handle
• No lemon curd? Try lime or passionfruit curd for a fun twist
• For gluten-free, use GF flour and check your cookie dough ingredients
• If your eggs are cold, just pop the whites in a bowl of warm water for 5 minutes before whipping

See? So flexible! Now let’s get baking.

Equipment You’ll Need

No fancy gadgets required here! Just grab these basics from your kitchen:

• Mini muffin tin (I use a 24-cup one – perfect for this recipe)
• Hand mixer or stand mixer (a whisk and strong arms work in a pinch!)
• Kitchen torch or broiler (for that gorgeous golden meringue)
• Cookie scoop (makes portioning the dough a breeze)
• Piping bag or spoon (for the meringue – no need to be perfect!)

That’s it! Now let’s make some magic.

How to Make Lemon Meringue Cookie Cups

Ready to create these little bites of sunshine? Follow these simple steps, and you’ll have perfect lemon meringue cookie cups in no time. I’ve made this recipe dozens of times, and these are all my tried-and-true techniques!

Step 1: Prepare the Cookie Dough Cups

First things first – preheat your oven to 350°F. While it’s heating up, grab your mini muffin tin and give it a good spray with nonstick cooking spray. Trust me, you don’t want those cookie cups sticking!

In a big bowl, mix together your refrigerated cookie dough and flour. I like to knead it with my hands until it’s well blended – the flour helps the dough hold its shape better. Then, roll the dough into 1-inch balls (a cookie scoop makes this so easy!).

Now for the fun part – press each ball into the muffin cups, working the dough up the sides to form little cups. Don’t worry about perfection here! I use my thumb to press down the center and smooth the sides. They’ll puff up just right in the oven.

Bake for 10-12 minutes until the edges are just starting to turn golden. Here’s my secret: take them out when they still look slightly underdone in the center – they’ll keep cooking as they cool. Let them cool in the pan for at least 10 minutes before gently twisting to remove them. If you try to take them out too soon, they’ll fall apart on you!

Step 2: Whip the Meringue

While your cookie cups cool, let’s make that fluffy cloud of meringue. First, make sure your bowl and beaters are squeaky clean – any grease will prevent those stiff peaks from forming. I like to wipe mine down with vinegar just to be sure.

Add your room-temperature egg whites to the bowl and start whipping on medium speed. When they get foamy (about 1 minute), start adding the sugar one tablespoon at a time. This gradual addition is key for a stable meringue!

Keep beating until you get stiff peaks – about 3-4 minutes total. Test it by lifting the beaters straight up – the peaks should stand straight up without drooping. If your meringue won’t stiffen, try adding a pinch of cream of tartar at the beginning (my grandma’s trick!).

Step 3: Assemble & Brown the Meringue

Now for the best part! Spoon about a teaspoon of lemon curd into each cooled cookie cup. If the centers puffed up too much during baking, just gently press them down with your thumb first.

Top each one with a dollop of meringue – you can use a spoon or pipe it for fancy swirls. Now comes the magic touch: browning the meringue. If using a kitchen torch, hold it a few inches away and move constantly until you get those perfect golden tips.

No torch? No problem! Place the cookie cups on a baking sheet and broil for 30-60 seconds – but WATCH CLOSELY! They can go from perfect to burnt in seconds. I leave the oven door cracked and don’t take my eyes off them.

Let them cool completely (about an hour) before serving. I know it’s hard to wait, but this lets everything set up perfectly. Then get ready for compliments – these are absolute showstoppers!

Tips for Perfect Lemon Meringue Cookie Cups

After making these dozens of times (and yes, having a few flops along the way!), here are my hard-earned secrets for success:

• Chill your dough if it gets too sticky – just 10 minutes makes shaping those cups way easier
• Press down centers as soon as the cookie cups come out of the oven if they’ve puffed up too much
• Wipe your bowl with vinegar before whipping meringue – even a speck of grease can ruin it
• Broiler alert! Stay put and watch like a hawk – meringue browns FAST under high heat
• Let them set – resisting that first bite for an hour makes all the difference in texture

Remember: even if they’re not picture-perfect, they’ll still taste amazing. My “ugly” batches always disappear just as fast!

Serving & Storage Suggestions

These lemon meringue cookie cups are best served slightly chilled – I like to pop them in the fridge for about 30 minutes before serving. The cool temperature makes that fluffy meringue extra dreamy against the tangy lemon filling! For gatherings, arrange them on a pretty platter – they make such a cheerful display.

Leftovers? (Though in my house, that’s rare!) Store them in an airtight container in the fridge for up to 3 days. The cookie cups might soften a tiny bit, but they’re still delicious. Just avoid stacking them too high – that meringue is delicate. Pro tip: If you need to make them ahead, prepare the cookie cups and lemon curd the day before, then whip and toast the meringue right before serving for maximum wow factor.

Lemon Meringue Cookie Cups Nutrition

Now, let’s be real – we’re not eating these because they’re a health food! But if you’re curious about the nutrition in these little bites of joy, here’s the scoop. The exact numbers will vary depending on your specific ingredients (especially if you use homemade vs store-bought components), but generally, each cookie cup gives you that perfect balance of sweet satisfaction without going overboard.

These treats get most of their calories from the sugar cookie base and that luscious lemon curd filling. The meringue topping is actually pretty light since it’s mostly just whipped egg whites with a bit of sugar. If you’re watching certain dietary needs, remember you can always make small tweaks – like using a sugar-free cookie dough or reducing the amount of curd per cup.

Important note: Nutritional values are estimates and will vary based on the specific ingredients you use. For precise numbers, you’d need to calculate based on your exact brands and measurements. But honestly? Sometimes it’s okay to just enjoy the moment – and these sunshine-filled bites are worth every delicious calorie!

Lemon Meringue Cookie Cups FAQs

I get so many questions about these lemon meringue cookie cups – here are the ones that pop up most often with my tried-and-true answers:

Can I make these ahead for a party?
Absolutely! You can bake the cookie cups up to 2 days in advance – just store them in an airtight container at room temperature. Wait to fill with curd and add the meringue until the day of serving though. That meringue is happiest when it’s fresh!

How do I prevent soggy cookie cups?
This was my biggest struggle when I first started making these! The trick is to let the baked cups cool completely before adding the lemon curd. I sometimes even pop them back in the turned-off oven for 10 minutes to dry out a bit. Also, don’t overfill with curd – a teaspoon is plenty!

My meringue won’t stiffen – what am I doing wrong?
Oh honey, we’ve all been there! First, check that your bowl and beaters are spotless – any grease is the enemy. Make sure your egg whites are room temp (I let mine sit out for 30 minutes). And add that sugar slowly – rushing this step is the most common mistake. A pinch of cream of tartar can help rescue weepy meringue too!

Can I use a different fruit curd?
Please do – experiment away! Lime curd makes a fabulous tropical twist, and passionfruit is my fancy dinner party go-to. Raspberry or orange would be lovely too. The only one I’d avoid is super watery jams – stick with thick curds for the best texture.

No kitchen torch – can I skip browning the meringue?
You can, but that toasty flavor adds so much! If you don’t have a torch, your broiler works fine – just stay right there watching it. Or try this fun trick: spoon the meringue on right after filling with curd and pop back in the warm (but off) oven – the residual heat gives a gentle toast.

Final Thoughts

There you have it – my foolproof recipe for these sunshine-bright lemon meringue cookie cups! I hope you’ll give them a try and experience that magical moment when the first bite hits your tongue. Don’t be shy – snap a pic and tag me on Instagram, when you make them. Nothing makes me happier than seeing your baking successes! Now go forth and spread some lemony joy.

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